Everyone tells you egg-free and low-sugar shells are impossible, and that macarons are a lottery of hollows, cracks and missing feet. This is the modern method that makes them repeatable: shells on aquafaba, shells on potato protein, reduced-sugar shells, and a wide range of modern fillings.
You follow the recipe exactly and still get a different result from the same batch. And the moment you try egg-free or lower-sugar, it falls apart completely.
Hollow domes, cracked tops, no feet, tilted shells and browning edges. The classic failures that turn one tray into scrap and make you dread piping the next one.
One tray rises and holds, the next collapses, and nothing in your method explains why. Without knowing the cause, you cannot fix it or repeat a good result on purpose.
Every source says shells without egg white, or with less sugar, simply will not work. So you never offer allergy-friendly or lighter macarons, and lose those clients.
This is Macarons 3.0: the next generation of the shell. You learn exactly why each defect happens and how to remove it, then you learn to build the same reliable shell without egg white and with less sugar.
By the end you are not hoping the batch works. You know why it works, and you can prove it on aquafaba, on potato protein, and with less sugar.
Concrete shells, fillings and formats you can pipe on demand once the course is done.
A short theory block, five shell lessons including two egg-free methods and a reduced-sugar shell, a large filling library, and two Signature show formats. The course runs 22-24 video lessons and 19 recipes. Most students finish in about 2 months.
The equipment and ingredients you need for the course, and how to set yourself up before you start.
The full theory of the macaron with no gaps, so you understand what every step is actually doing.
Every common macaron failure, why it happens and exactly how to prevent it before it ruins a tray.
A macaron shell with less sugar that still gets real feet and holds its structure, for a lighter result.
How to make a flawless shell plus its flavor variations, what you can substitute, what you cannot, and with what.
A complete egg-white-free macaron shell built on aquafaba, step by step, for allergy-friendly macarons.
A second egg-free route using potato protein, giving you two independent ways to make shells without egg white.
A warm caramelized banana filling with a rich, rounded flavor.
An upgraded tropical filling balancing bright mango against sharp passion fruit.
A tart red-and-black berry filling with deep color and a clean finish.
A pure, full-strength coconut filling with real texture.
A tangy cream cheese filling lifted with fresh raspberry.
A smooth caramel filling built around a strong coffee note.
A bright, slightly tart pomegranate filling with a distinctive flavor.
The classic pairing of rich pistachio and sharp raspberry in one filling.
An unexpected savory-leaning filling built on beer for an adult flavor.
A double-hit lemon filling, bright and intense from two directions.
A light, aerated caramel filling with a soft, melting texture.
A dark chocolate filling paired with cherry for depth and contrast.
A pure hazelnut filling with full, roasted nut flavor.
A salted-style peanut caramel filling, rich and moreish.
A show-stopping chocolate-and-macaron format for a premium, high-margin dessert that stands out on any table.
How to build a full macaron cake, a centerpiece format that turns your shells into a complete showcase piece.
“Everyone kept telling me egg-free and low-sugar shells were impossible. I refused to accept that.”
I am Egor Kozlovskii, a pastry chef and founder of the LeChefio pastry school. I have spent over 400 hours training with world-class chefs including Hans Ovando, Jordi Bordas and Emmanuel Hamon, and I run my own 700 square meter food production. Macarons 3.0 is the course I wanted to exist: not another classic recipe, but the shell rebuilt without egg white, with less sugar, and paired with a wide modern range of fillings. Every method here is one I make and stand behind, broken down so you can repeat it on purpose.
Every technique is a clear video you can pause and rewatch, with a downloadable guide to work from.
Cook it in your own kitchen, step by step, with the theory fresh in mind.
On Studio and Signature, send your work to the team and get specific fixes instead of guesses.
Every plan includes the full course: theory, all five shells including both egg-free methods and the reduced-sugar shell, and all 14 modern fillings. The two Signature show formats, Chocoron and the Macaron cake, are exclusive to the Signature plan. 14-day money-back guarantee on every plan.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Finish the lessons and homework on Studio or Signature and receive your certificate.
On Studio and Signature, the team reviews your work and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
How is this different from Macarons 2.0?
Macarons 2.0 teaches the classic egg-white method and the technique fundamentals: it is where you learn to make a solid macaron from scratch. Macarons 3.0 is the next generation. It assumes you already can, or want to jump straight to, the modern versions: egg-free shells on aquafaba and potato protein, reduced-sugar shells, a much wider filling range, and two show formats. If you have never made a macaron, start with 2.0. If you want the allergy-friendly, lower-sugar and modern side, this is your course.
Can you really make macaron shells without egg white?
Yes. The course gives you two complete egg-free methods, one on aquafaba and one on potato protein, each broken down step by step. They are not a compromise: you get real feet and a proper shell without a single egg white, so you can serve clients with egg allergies.
Will the reduced-sugar shell actually work, or collapse?
It works. You learn a shell formulated with less sugar that still holds its structure and gets feet, because you also learn the theory behind why sugar behaves the way it does. It reads and tastes like a real macaron, just lighter, not a flat failed tray.
I keep getting hollows, cracks and no feet. Does this fix that?
Directly. A full lesson covers every common macaron failure, hollows, cracks, tilting shells, missing feet, browning and inconsistent results from the same batch, and explains the real cause of each. Once you can name the cause, you can correct it and stop guessing.
How many lessons and recipes are included, and how long do I get access?
The course runs 22-24 video lessons and 19 recipes, covering theory, five shells and 14 modern fillings, with the two Signature show formats on the Signature plan. Essentials and Studio include 1 year of access; Signature includes lifetime access. Most students finish in about 2 months.
Do I need to be advanced to take this?
The course is built for all levels. Everything is explained from the theory up, so a motivated beginner can follow it, but it is most valuable if you already know the classic macaron and want the modern, egg-free, lower-sugar versions and a wider range of fillings and formats.
Egg-free on aquafaba, egg-free on potato protein, reduced-sugar shells and 14 modern fillings, plus two show formats on the Signature plan. Real feet, no hollows, no cracks, repeatable on purpose. Backed by a 14-day money-back guarantee.